Mohamed Shili This delicious coconut cake by Paula Deen is a creamy, indulgent treat perfect for celebrations or anytime you want a taste of the tropics. It’s surprisingly easy to make with simple ingredients like coconut milk, sour cream, and cream cheese. The soft layers and sweet coconut frosting make every bite irresistible. Customize with your favorite toppings for extra flair!
Recipe Ingredients:
- 1 1/2 cups (3 sticks) butter, divided
- 2 cups sugar plus 3/4 cup for filling
- 4 large room temperature eggs
- 3 cups sifted self rising flour
- 1 cup unsweetened coconut milk
- 2 teaspoons vanilla extract plus 1 1/2 teaspoons for frosting
- 1 cup sour cream
- 1/4 cup whole milk
- 1/2 cup sweetened coconut flakesplus more for sprinkling
- 2 (8 oz) packages cream cheese
- 2 cups confectioners’ sugar sifted or whisked to remove lumps
- 1/2 cup sweetened cream of coconut
How To Make Coconut Cake?
- Preheat the oven: Heat to 180°C / 350°F. Butter and flour three 9-inch (23 cm) round cake pans.
- Make the batter: Cream together 225g / 1 cup butter and 400g / 2 cups sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 7 minutes. Add the eggs one at a time, beating well after each addition.
- Incorporate dry and wet ingredients: Alternate adding the flour and coconut milk, beginning and ending with the flour. Mix in the 2 teaspoons of vanilla extract.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the filling: In a bowl, mix 240ml / 1 cup sour cream, 150g / 3/4 cup sugar, 60ml / 1/4 cup whole milk, and 50g / 1/2 cup sweetened coconut flakes until well combined.
- Prepare the frosting: Beat 450g / 16 oz cream cheese and 115g / 1/2 cup butter until smooth. Gradually add 250g / 2 cups confectioners’ (icing) sugar, beating until light and fluffy. Mix in 120ml / 1/2 cup sweetened cream of coconut and 1 1/2 teaspoons vanilla extract.
- Assemble the cake: Once the layers are cool, poke holes all over with a skewer. Place the first layer on a serving plate and spread 1/3 of the filling over it, letting it seep into the holes. Repeat with the second and third layers.
- Frost the cake: Spread the frosting over the top and sides of the cake, smoothing it evenly.
- Garnish the cake: Sprinkle the top and sides with additional sweetened coconut flakes for a beautiful finish.
Recipe Tips :
- Use Room-Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the batter and frosting blend smoothly without lumps.
- Sift the Flour: Sift the self-rising flour before measuring to keep the cake light and fluffy. Packed or unsifted flour can make the cake dense.
- Don’t Skip Poking Holes: Poke plenty of holes in the cake layers before adding the filling. This step allows the filling to soak into the cake, making it moist and flavorful.
- Chill the Cake Layers Before Frosting: Let the cake layers cool completely and chill in the fridge for about 30 minutes. This makes it easier to frost without crumbs mixing into the frosting.
- Toast the Coconut Garnish (Optional): For a nuttier flavor and a hint of crunch, lightly toast the sweetened coconut flakes before sprinkling them on the cake. Be sure to watch closely so they don’t burn!
How To Store Leftovers?
- Refrigerate: First, let the leftover coconut cake cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days to keep it fresh and flavorful.
- Freeze: Let the coconut cake cool completely, then wrap each slice or layer tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. To serve, thaw the cake in the refrigerator overnight before enjoying.
Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 1,241 kcal
- Total Fat: 74.17 g
- Saturated Fat: 46.5 g
- Cholesterol: 306 mg
- Sodium: 233 mg
- Potassium: 470 mg
- Total Carbohydrate: 140.68 g
- Dietary Fiber: 1.68 g
- Sugars: 127.8 g
- Protein: 12.35 g
Check out More Recipes:
Paula Deen Coconut Cake
Description
This delicious coconut cake by Paula Deen is a creamy, indulgent treat perfect for celebrations or anytime you want a taste of the tropics. It’s surprisingly easy to make with simple ingredients like coconut milk, sour cream, and cream cheese. The soft layers and sweet coconut frosting make every bite irresistible. Customize with your favorite toppings for extra flair!
Ingredients
Instructions
- Preheat the oven: Heat to 180°C / 350°F. Butter and flour three 9-inch (23 cm) round cake pans.
- Make the batter: Cream together 225g / 1 cup butter and 400g / 2 cups sugar in a stand mixer fitted with a paddle attachment until light and fluffy, about 7 minutes. Add the eggs one at a time, beating well after each addition.
- Incorporate dry and wet ingredients: Alternate adding the flour and coconut milk, beginning and ending with the flour. Mix in the 2 teaspoons of vanilla extract.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the filling: In a bowl, mix 240ml / 1 cup sour cream, 150g / 3/4 cup sugar, 60ml / 1/4 cup whole milk, and 50g / 1/2 cup sweetened coconut flakes until well combined.
- Prepare the frosting: Beat 450g / 16 oz cream cheese and 115g / 1/2 cup butter until smooth. Gradually add 250g / 2 cups confectioners’ (icing) sugar, beating until light and fluffy. Mix in 120ml / 1/2 cup sweetened cream of coconut and 1 1/2 teaspoons vanilla extract.
- Assemble the cake: Once the layers are cool, poke holes all over with a skewer. Place the first layer on a serving plate and spread 1/3 of the filling over it, letting it seep into the holes. Repeat with the second and third layers.
- Frost the cake: Spread the frosting over the top and sides of the cake, smoothing it evenly.
- Garnish the cake: Sprinkle the top and sides with additional sweetened coconut flakes for a beautiful finish.
Notes
- Use Room-Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the batter and frosting blend smoothly without lumps.
- Sift the Flour: Sift the self-rising flour before measuring to keep the cake light and fluffy. Packed or unsifted flour can make the cake dense.
- Don’t Skip Poking Holes: Poke plenty of holes in the cake layers before adding the filling. This step allows the filling to soak into the cake, making it moist and flavorful.
- Chill the Cake Layers Before Frosting: Let the cake layers cool completely and chill in the fridge for about 30 minutes. This makes it easier to frost without crumbs mixing into the frosting.
- Toast the Coconut Garnish (Optional): For a nuttier flavor and a hint of crunch, lightly toast the sweetened coconut flakes before sprinkling them on the cake. Be sure to watch closely so they don’t burn!
Paula Deen Coconut Cake
